Smashed Pea & Barley Soup

[Guest guest]

I'm not sure if I ever posted this or not. Since I put This Weeks Winners on my

own site, I don't remember if I ever posted the actual recipe on the night I

made it. I made this over a week ago. It was really good and very simple to

make.

 

We both loved it. I would definitely make it again. Just my type of soup - thick

and hearty.

 

* Exported from MasterCook *

 

Smashed Pea & Barley Soup

 

Recipe By : RisaG

 

Serving Size : 4 Preparation Time :0:00

 

Categories : Beans & Legumes Grains

 

Soups

 

Amount Measure Ingredient -- Preparation Method

 

-------- ------------ --------------------------------

 

1 cup split peas

 

3 cups water

 

1 14 oz can vegetable broth

 

2 tbsp onion -- minced

 

1 lg clove garlic -- minced

 

1 tsp lemon juice

 

1 tsp kosher salt

 

1/2 tsp granulated sugar

 

1 tsp Mrs Dash Garlic & Herb

 

1/8 tsp white pepper

 

dash dried thyme -- crumbled

 

1/4 cup barley

 

3 cups water

 

1 med carrot -- diced

 

1/2 stalk celery -- sliced

 

Rinse and drain the split peas. Check for rocks and stuff.

 

Add them to a large dutch oven or pot with the water, broth,

 

onion, garlic, lemon juice, salt, sugar, Mrs Dash, pepper and

 

thyme. Bring to a boil, then reduce heat and simmer for 1 hour

 

or until the peas are soft and the soup is thick.

 

Meanwhile, combine the barley with the water, carrots and celery

 

in a saucepan. Bring to a boil, then reduce heat and simmer for

 

1 hour or until barley is fully cooked and most of the water is

 

absorbed. Drain the barley mixture.

 

When the split pea mixture has become thick, use a handheld blender

 

and puree the peas until they are smooth. Alternately, if you like,

 

you can leave it chunky.

 

Add barley mixture to the split pea mixture and continue to simmer

 

for 15 minutes, stirring occasionally. Turn off heat, let pot sit

 

for 15 minutes and then serve soup.

 

I served it with some warm rolls.

 

Nutritional information - serving size 2 cups - 3g fat per serving,

 

450 calories per serving.

 

- - - - - - - - - - - - - - - - - -

 

 

 

RisaG